Summer Farro Salad

Summer Farro SaladRecipe
Photo: © John Kernick
Marco Canora says you can swap in any starch-like bread or pasta for the farro (a nutty Italian grain) in this recipe.
A Lesson in Farro: Canora simmers farro in water with Sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.



Recipe from

Food & Wine


1/3 cup plus 2 tablespoons extra-virgin olive oil
1 yellow onion, quartered
1 carrot, halved
1 celery rib, halved
12 ounces farro, 1 3/4 cups
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 red onion, thinly sliced
1 seedless cucumber, halved lengthwise and thinly sliced crosswise
1 grape tomatoes, halved
1/4 cup chopped fresh basil


In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.